Line a rimmed baking sheet with parchment paper. Dip one end of each pretzel in the chocolate, coating about 2 1/2 inches of pretzel. Tap off excess, and sprinkle with pearl sugar. Place on parchment-lined baking sheet. Repeat with remaining pretzels. Let stand until set. Serve immediately.Advertisement
If storing pretzels, place in an airtight container between layers of parchment paper, and freeze.